Freekeh, Lentil, and Parsley Pilaf

Sometimes, very early on Saturday morning, when the spirit moves me, and I have time, I get on the bike and go exploring the Judean hills.

Since it is Saturday morning the road is quite empty, I only encounter farmers tending to their small plots of land. This is a good opportunity to purchase freshly-harvested local freekeh.  

Freekeh is wheat that is still green. It needs to be roasted before it can be cooked.

The green wheat berries are slow roasted over coals in their hulls. Then, the peel is rubbed off. The roasting imparts a smoky flavor to the freekeh. I cook it like rice. Here is my recipe.

Freekeh with Lentils and Parsley

  • 2 cups freekeh
  • 1 cup black lentils
  • 2 onions, chopped
  • 1 cup minced parsley
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • salt and pepper
  1. Heat the olive oil in a heavy pot.
  2. Add the onions, and saute over low heat until they become golden.
  3. Mix in the freekeh and lentils.
  4. Pour 3 cups of water into the pot.
  5. Season to taste with salt, pepper, and cumin.
  6. Bring to a boil, and then allow to simmer.
  7. Cook for about 20 minutes.
  8. Stir in the parsley, cover the pot and cook for an additional 10 minutes.
  9. Taste and adjust the seasoning.


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